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Scots Irish Stew


3 pounds stew beef or lamb cut into one inch cubes
1/4 cup extra virgin olive oil
1 head garlic - mince all the cloves in the head
2-3 large onions chopped
6 cups beef stock (you can prepare from beef cubes with water)
1 cup dark ale
1 can tomato paste (cup of tomato catsup can substitute)
4 large tomatoes chopped
1 tablespoon sugar
2 bay leaves
1 teaspoon basil
1 tablespoon thyme
1 tablespoon Worcestershire sauce (soy sauce can substitute)
3-1/2 pounds red potatoes
1/2 stick butter
3 cups peeled carrots cut in medallions
Salt and pepper to taste
One piece cinnamon bark
Parsley and coriander leaves for garnish


Heat olive oil in very large pot over medium heat. Sauté meat until brown, then add garlic and onion. Continue to move the meat in the pot with new ingredients over heat for another seven minutes, then sprinkle with sugar. Add beef stock, ale, tomato ingredients, spices, and Worcestershire or soy sauce, and bring to a boil. Reduce the heat to low, and simmer for another two hours, stirring every 15-20 minutes. In a deep skillet sauté the potatoes and carrots in butter or olive oil, whichever you prefer. Add to the stew pot after it has simmered for two hours. Add the cinnamon bark or stick and simmer on lowest heat for another 40 minutes. Remove the bark and bay leaves. Garnish with parsley, coriander, or a combination of both.


Serve this Scots Irish stew with garlic bread, crusty Italian bread with creamery butter, or traditional Irish soda bread. A glass of red wine from one of Southern Illinois' award-winning wineries or mug of Guinness goes very well with this easy to prepare Irish dinner.